Woodlands Coffee Roasters & Cafe

Observed the dish machine only reaching 151.6F during the rinse cycle based on my and the facility's plate thermometers and the rinse cycle gauge on the machine reading past 210F. The data plate on the machine states that the rinse cycle temperature shall reach 180F. In a mechanical operation, the temperature of the fresh hot water sanitizing rinse as it enters the manifold may not be more than 194ºF (90ºC), or less than: for a stationary rack, single temperature machine, 165ºF (74ºC); for all other machines, 180ºF. Have maintenance come and check out the machine. Only use the three compartment sink for warewashing until dish machine is fixed.

Observed several time/temperature control for safety (TCS) food items tightly covered during its cooling stage inside the walk in cooler: cooked chicken fillets, cooked steak, cooked sausage patties, and cut leafy greens. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: Arranged in the equipment to provide maximum heat transfer through the container walls and loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. Person in charge vented the food items.

Observed sunlight beneath the eixt door of the kitchen and at the side door leading up to the outside patio. Outer openings of a food service establishment shall be protected against the entry of insects and rodents by: Filling or closing holes and other gaps along Solid, self-closing, tight-fitting doors. Have door threshold repaired to prevent the entrance of pest.

Observed shredded cheddar cheese (57F) improperly stored in an ice bath with insufficient amount of ice. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F or below. Person in charge change changed out container to a deeper container and placed cheese into reach in cooler to decrease the temperature.

Observed sausage patties inside the warmer cabinet with a temperature of 112F. Per employee, the food were placed insdide the unit two to three hour prior. Ambient air temperature of the unit is 138F. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 135°F above. Food discarded.